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These Qassatat are made with half white flour and half brow flour, olive oil and water. No butter or any margarine in site.
>> Click here to read moreQassatat with low fat pastry
Sweet Curd Cheese Tarts by Linda Speight
This is a very old Yorkshire recipe and traditionally these were made with a curd made from the first milk produced by the cow after calving…known as ‘beestings’…this milk would be warmed gently in a pan and would curdle naturally..the curds would then be separated from the whey and made into the tarts
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Pastizzi Pastry
In Malta, pastizzi can be found at any ‘Maxims’ or cafeteria that one can see. However it is still entertaining to try baking the pastizzi pastry at home and later on filling it with ricotta or peas whichever you prefer.
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Bigilla -Bean Paste
Bigilla is a typical country dish and is one of the mainstays of traditional Maltese cuisine. For many years Bigilla street hawkers would roam the villages selling the freshly made bigilla from their donkey drawn carts.
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Sun Dried Tomato Dip
Place the sun dried tomatoes in a food processor and chop to a coarse puree. Remove and reserve them. Drop in the rest of the ingredients and process into a puree, scraping the bowl, once or twice. Hence return the chopped olives/tomatoes to the processor.
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Garlic Dip
One of the popular dips is the garlic dip which can be taken with a piece of bread or crackers like most of the other dips.
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Bacon Cheese Dip
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a small bowl, mix the cream cheese cheddar cheese, onion, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well.
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Aubergine & Pepper Dip
Preheat the oven to 190ºC/375ºF/Gas Mark 5. Prick the skins of the aubergines and peppers all over with a fork and brush with 1 tablespoon of the olive oil. Place on a baking tray and bale in the oven for a 45 minutes, or until the skins are beginning to turn black…
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Galletti Recipe
Dissolve yeast & sugar in 1 cup of warm water until frothy.
In a large bowl mix the flour & salt together then add some melted butter to the flour…
Puff Pastry for Pastizzi
Sieve the flour. Add the salt. Add the lemon juice and mix well. Add water gradually to make elastic dough. Knead until the dough is smooth and does not stick. The resulting dough should be very soft. Roll out the dough, making it twice as long as it is wide.
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Zebbug mimli / Stuffed Olives
Mix everything in a bowl and crush them to make a whole mixture. Then add the olive oil to make it softer.
Fill the olives with this mixture.
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